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Home » Dinner » Greek Chicken and Potatoes

July 14, 2019 By Sara 56 Comments

Greek Chicken and Potatoes

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This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.

I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!

Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating

A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.

In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.

How do you make Greek chicken with potatoes?

The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!

Chicken thighs and potatoes in a garlic and herb marinade.

Tips for Greek Chicken

  • I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
  • If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
  • This dish is great for meal prep; it will keep in the fridge for up to 4 days.

Chicken thighs and potatoes spread out on a sheet pan.

Greek Chicken with Potatoes Variations

You can add other ingredients to this dish to create other flavor variations that suit your tastes.

  • Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
  • Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
  • Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
  • Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.

A spatula serving a piece of Greek chicken thighs.

How long does it take to bake chicken thighs?

It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.

Greek chicken and potatoes on a plate with asparagus.

How do you know when chicken is done?

You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.

I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!

More one pot meals

  • Pizza Pasta
  • Chili Mac
  • Balsamic Chicken
  • Cajun Jambalaya
  • Italian Chicken
A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.
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5 from 29 votes

Greek Chicken and Potatoes

This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
Course Main
Cuisine Greek
Keyword chicken and potatoes, Greek chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 425kcal
Author Sara Welch

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 pound small Yukon gold potatoes halved
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • lemon wedges for garnish
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
  • Add the chicken and potatoes to the bowl; toss to coat with the marinade.
  • Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
  • Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
  • Sprinkle with parsley. Garnish with lemon wedges and serve.

Nutrition

Calories: 425kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 694mg | Potassium: 622mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 14.7mg | Calcium: 37mg | Iron: 3.5mg

Filed Under: Dinner, Gluten Free, One Pot Meals Tagged With: Chicken, Greek Food, Potatoes

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Comments

  1. Stephanie Harris says

    January 6, 2021 at 7:15 pm

    5 stars
    This was delicious! It will definitely become a regular in my meal planning for our family. Finding something that parents and kids love is rare! So, so tasty.

    Reply
  2. Carrie says

    January 6, 2021 at 8:02 am

    5 stars
    Delicious! This tasts just like the Greek restaurant I go to. Making it for the 2nd time tonight!

    Reply
  3. Jennifer says

    December 27, 2020 at 3:58 pm

    5 stars
    This was amazing!!! I have made this twice in the past month. The best chicken I have ever made!
    Thank you!

    Reply
  4. Kristie Stoynoff says

    December 9, 2020 at 8:03 am

    Do you peel the potatoes – I’m using Yukon. Thank you!

    Reply
    • Sara says

      December 9, 2020 at 4:48 pm

      I do not peel the potatoes!

      Reply
  5. Lila says

    December 7, 2020 at 10:14 am

    5 stars
    I tossed some sliced zucchini on the last 15 minutes and it was a complete yummy meal!

    Reply
  6. Kathy says

    November 1, 2020 at 4:33 pm

    5 stars
    Holy God in heaven! This was just delicious. I used skinless thighs and chose to cook them (and the potatoes) on the stovetop. I used a cast iron skillet for the chicken and parboiled baby potatoes before cutting them in half and sautéing them in a pan until crispy. I married the two pans when they were ready to serve and the sauce from the chicken was a delicious addition to the potatoes. Served with lemon wedges and this was a home run! Not a drop left. Great marinade, really flavorful, and super easy! A+. We’ll be making this a lot!

    Reply
  7. Doug says

    October 13, 2020 at 4:53 pm

    Simply awesome!
    Everything you said it was and more!

    Reply
  8. Kaila says

    October 10, 2020 at 5:02 pm

    5 stars
    soooo good made it twice this week! and its EASY too make thank you! cut oil down a smidge trust me

    Reply
  9. Daryl says

    August 9, 2020 at 3:35 pm

    5 stars
    This was delicious. Next time I may cut down on the olive oil a bit. I made it with boned and skinned thighs as that was what I had on hand. Will def be making this again.

    Reply
  10. Jennie says

    July 17, 2020 at 12:28 am

    Sara, this sounds perfect for tonight’s dinner.

    But – the horror 😱 – I’m short of lemon! I have enough zest in the fridge, and squeezed the lemon wedges I have to get about 2 tablespoons of juice. Do you think my fruit bowl lime might sub for the remaining lemon juice? Or would the slightly more bitter nature of lime skew the flavour profile?

    Sara, d’ya think I can get away with the switcheroo…or do I need to send designated grocery dude (aka hubby) on a lemony produce run?

    Reply
  11. Melissa says

    July 13, 2020 at 7:54 am

    What can you substitute for the lemons and zest?

    Reply
    • Sara says

      July 13, 2020 at 9:00 am

      Lemon is one of the main flavoring components so it would be tough to substitute and get similar results. You could try orange or possibly a small amount of red wine vinegar.

      Reply
      • Melissa says

        July 13, 2020 at 9:30 am

        Could I not use white wine vinager??

        Reply
  12. Tiffany says

    May 30, 2020 at 8:51 pm

    5 stars
    Delicious and easy! Made this for the second time and shared the recipe with my girlfriends. That’s what friends do when they find a great recipe!

    Reply
  13. Julia says

    May 24, 2020 at 2:54 pm

    I’m about to make this for the third time since the pandemic started. It’s such a quick, delicious, and flavorful meal that’s made it permanently into my repertoire. I have some extra zucchini so I think I’ll add some towards the end of cooking as another person suggested.

    Reply
    • Phoebe says

      July 9, 2020 at 8:55 pm

      5 stars
      I tried this recipe out tonight. Absolutely tasty! Loved it. The flavors were perfect.

      Reply
  14. Charity says

    May 8, 2020 at 9:38 am

    This recipe sounds amazing but I hate oregano. What can I substitute for it?

    Reply
    • Sara says

      May 8, 2020 at 12:57 pm

      A different dried herb, you can use 2 teaspoons of Italian seasoning or 1 1/2 teaspoons of thyme.

      Reply
  15. Cassie says

    April 23, 2020 at 7:36 pm

    5 stars
    I made this for a WFH lunch. So easy, and so incredibly good! For even more flavor, I poured the remaining marinade onto the the chicken/potatoes the last 15-20 minutes of cooking. And sprinkled a little more oil on the chicken before throwing it under the broiler to brown.

    Great as-is! Though, at the end, I drizzled the tiniest tiny bit of over the chicken and it just made the lemon and garlic taste even better.

    Reply
  16. Teena says

    March 30, 2020 at 5:31 pm

    5 stars
    I tossed on some zucchini the last 20 minutes and it was a complete meal that was delicious!

    Reply
  17. Allison says

    March 16, 2020 at 8:35 am

    I’m trying to do some freezer meal prepping. What recommendations do you have for adapting this to a freezer meal? I guess the part I’m not sure of is if the potatoes will freeze well. Do you think I could just cut them and place them in the marinade with the raw chicken to freeze or would I have to blanch the potatoes first? Thanks for your help! This recipe is so good and my family LOVED it!

    Reply
    • Sara says

      March 16, 2020 at 4:37 pm

      I would blanch the potatoes first!

      Reply
      • allison says

        March 17, 2020 at 7:47 am

        Thank you so much for replying! I’m going to make 2 batches today for my freezer. I will definitely checking out your other recipes!

        Reply
  18. Cinder says

    March 10, 2020 at 8:26 am

    5 stars
    This recipe is delicious! Definitely a keeper. This will be the second time making it. The marinade is so good. Thank you for the recipe.

    Reply
  19. Fay says

    January 7, 2020 at 7:45 pm

    5 stars
    This was a delicious recipe! I only had skinless boneless thighs. I marinated them for 30 minutes in the fridge first. I added kalamata olives and artichoke hearts. Will definitely make again.
    Thank you for the recipe.

    Reply
    • melissa says

      January 16, 2020 at 11:57 am

      How long did you cook it with the boneless/skinless thighs?

      Reply
      • Hannah R says

        March 5, 2020 at 10:56 am

        I also made this with boneless skinless chicken thighs. I roasted them and smallish new potatoes at 425° for approximately 25 minutes, stirring once half way. I then finished u dear the broiler (on high) for 2-3 minutes to brown and crispen things a little. It was delicious. The marinade is very flavorful and tasty

        Reply
    • Karen says

      February 27, 2020 at 4:44 pm

      This marinade was absolutely DELICIOUS! It’s definitely a keeper. Thank you!

      Reply
  20. Kathryn says

    January 7, 2020 at 6:27 am

    Would this recipe work in an Instant Pot? If yes, what would be the recommended time allotment(s)? Thank you!

    Reply
    • Sara says

      January 7, 2020 at 1:22 pm

      This recipe is designed to be roasted so that the chicken and potatoes get browned and crispy, I don’t think you’d be able to achieve the same effect in an Instant Pot.

      Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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